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Fish Photo Caption
Vegetables on the grill
Don’t be
intimidated by the length of this recipe or the number of ingredients. It
is not difficult and is always a hit, so lovely to see, but more pleasing
to the palate!
Immediately after roasting or grilling, arrange the hot
vegetables on a platter. Add olives and marinated artichoke hearts, if
you like. Serve the sauce in a bowl on the side or drizzle it over the
salad. Add a basket of sliced French bread, and provide plates and forks.
Dinner is served!
For the
vegetables:
¼ cup olive oil
4 cloves garlic, minced
1 teaspoon minced fresh oregano
1 teaspoon minced fresh rosemary
1 teaspoon fresh thyme leaves
¼ teaspoon freshly ground pepper
Pinch of salt
8 trimmed medium-thick asparagus spears
½ eggplant, peeled and cut into ½-inch-thick wedges
2 Portobello mushrooms, cut into ½-inch-wide strips
1 red bell pepper, cut into 1-inch-wide lengthwise strips
1 zucchini, halved horizontally, each half cut into ½-inch-thick wedges
½ red onion, cut into ½-inch-thick wedges
For the
sauce:
¼ cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon honey
1 clove garlic, minced
1 teaspoon minced shallot
1 teaspoon capers, drained and rinsed
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
1/8 teaspoon freshly ground pepper, or to taste
Salt to taste
Coarsely crumbled
feta or shredded Parmesan cheese, toasted pine nuts, and sprigs of fresh
basil for garnishing the vegetables.
· To
prepare the vegetables, preheat the oven to 425° . Line a large jelly roll
pan with aluminum foil.
· Stir
together the oil, garlic, oregano, rosemary, thyme, pepper, and salt in a
large bowl. Add the vegetables and toss until coated.
· Spread
the vegetables in a single layer on the prepared pan. Bake, turning the
vegetables occasionally, for about 15 to 20 minutes, or until crisp-tender
and lightly browned.
· To
make the sauce, while the vegetables are roasting, stir together all the
ingredients in a small bowl. Taste and adjust the seasoning.
· Transfer
the vegetables to a serving platter. Serve warm or at room temperature.
Serve the room temperature sauce in a bowl on the side; provide a small
spoon for drizzling over individual servings of vegetables. Makes about 8
servings
Advance preparation:
The sauce
will keep for up to 2 days in a covered container in the refrigerator. The
vegetables can be roasted up to 1 day in advance; cover and refrigerate.
Bring to room temperature and ...
enjoy!
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